Cornish hens are tasty little birds that are perfect for couples or singles who may be home alone during the holidays. I do remember though a few years back when I was a child, my mom occasionally would bake and stuff 8 hens for my dad, herself, and all six kids. Of course that's when cornish hens were about 50 cents each. In any event, they are delicious. Here is my first recipe.

Fruity Cornish Hen

Ingredients

5 tbls. butter or margarine

1 onion (chopped)

3/4 cup long grain rice

8 ounces mixed dried fruit

1/2 tsp. salt

1/2 tsp. cinnamon

4 Cornish Hens

Begin by melting 1 tbls. of the buter in a small pan over medium heat. Add onion and cook until the onion is tender, about 5 minutes. Next add the dried fruit, rice, salt, cinnamon, and 1 1/3 cups of water. Mix together and let this simmer for about 25 minutes, until the rice is tender and all the liquid is absorbed.

Preheat your oven to 350 degrees F and sprinkle Cornish hens inside and out with salt and pepper. When that is done, begin to spoon the fruit mixture into the cavity of the hens. Place all hens in a 13 x 9 x 2 inch baking pan or dish. Use the remaining 3 tbls. of butter to drizzle over the hens.

Bake and baste occasionally for 1 hour and 15 minutes. The hens will be done when the juices from them run clear.

This recipe is perfect for a New Years Eve romantic dinner. Serve it with a Pinot Grigio or Sauvignon Blance wine.

Ingredients

2 Cornish Hens (Cut in half, lenghtwise.Remove backbone)

1/2 tsp. dried oregano

1/2 tsp dried basil

1/4 tsp. salt

1/4 tsp,freshly ground pepper

2 tbls. olive oil

3 shallots(chopped fine)

3/4 cup dry white wine

How to make

First preheat your oven to 350 degrees F. Season the hens with oregano, basil, salt and pepper.

In a large frying pan, melt the butter and olive oil or medium to high heat and begin to saute hens, turning only one time. Give each side 4 to 5 minutes to brown.

Remove hens and place them in a baking dish just big enough to hold them.

The next step is to add your shallots to the same pan you used to saute hens and reduce the heat to low. Continue to cook unilt the shallots are soft. This should take no longer than 2 minutes. Add the white wine and bring to a boil. Scrap all the yummy goodness from the bottom and the sides of the pan. Pour over the hens.

Cover with foil and bake for 20 to 25 minutes. Baste occasionally with pan juices.

Increase oven temperature to 425 degrees F, uncover hens and bake for an addtional 5 minutes. The hens will be tender and the skin a crispy golden brown. Bon Appetit!!